Semolina Upma

 
 

Begin your day with this much beloved breakfast dish from South India that can be prepared in a jiffy.

SERVES: 2

INGREDIENTS

  • 150g / 1 cup coarse semolina (suji)

  • 10-12 cashew nuts (split them in half)

  • 2 tbsp ghee

  • 1 dried red whole chili

  • 1/4 tsp cumin seeds

  • 1/4 tsp mustard seeds

  • 1 tsp urad dal (white)

  • 10 leaves of sweet neem (curry patta)

  • 2 tbsp fresh lemon juice

  • 2 tbsp finely chopped onion

  • 1 tbsp finely chopped green chili

  • 1 tbsp finely chopped tomato (deseeded)

  • 1 tbsp finely chopped coriander (optional)

  • 500 ml water

  • 3/4 tsp salt

Method

  1. Keep water in a pan to heat on low heat.

  2. Heat ghee separately on low heat in a deep wok. Add mustard seeds, urad dal, dried red chili, sweet neem leaves and cumin seeds.

  3. Sauté the mixture in the wok till the mustard seeds crackle and subsequently add cashews on low heat.

  4. Add chopped onion and green chili and fry for 2 minutes on low heat till the onions are translucent.

  5. Add semolina and roast the mixture by mixing well for 1 minute, then add chopped tomato and fry for 1 minute.

  6. Now add the hot water slowly, preventing it from splashing out. Keep stirring continuously.

  7. Add lemon juice and mix well, stirring continuously until the semolina absorbs the water and starts becoming thick. It will probably take 3-5 minutes for this to happen.

  8. Garnish with chopped coriander and serve hot.

Helpful TIPS

  • Always use the ratio 1 cup semolina = 3/4 cups of water for a perfect consistency. Please use the same cups for measuring both semolina and water.

  • Do not use oil in this recipe as ghee will provide an aroma and flavour that oil simply cannot in this dish.

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